PREPARATION:1. Beat Sharks over the 'eads wiv a blunderbuss. If ye hasn't got a blunderbuss, yer pegleg will do.2. Collect tears in 44 gallon drums and use them fer salad dressin'.3. Galley chef tells deckhands to place Sharks into an 'eated swimming pool. Turn on the steam. Make sure that the Sharks are quite dead - otherwise spare deckhands might be required. Arrrrrggggg.4. Boil fer 10 days. After 7 days, skin can be pulled off - which is used fer 'andbags etc. Noice keepsake for the invoited guests. During the 10th day the teeth will fall out and are used for jewellery and amulets.5. Cut off tail and use fer Shark-tail soup at a later stage - keep in deep freeze once cooled off.6. Surviving deckhands must then cut Sharks into bite size cubes.7. Add remainin' ingredients an' allow to simmer fer a further 2 days. Taste to see if it has enough spices etc. Oi sometimes like to add apricot jam to give it extra juiciness and flavour - about 5 kgs or to taste should do.8. Curry should be ready when the albatross start circlin' above.

Serves approximately 1250 people. Better be lettin' yer deckhands try it out first.